Gugelhupf baking dish, 12 pieces

Gugelhupf baking dish, 12 pieces

An old legend says that the Magi, on their way back from Bethlehem, visited Alsace and, to thank their hosts for their hospitality, baked a cake in the shape of a wreath, leaning on their turban: The Gugelhupf was born!

The Gugelhupf baking pan allows you to bake 12 small Gugelhöpfen at the same time. These are ideal for a child's birthday party or as a fine dessert with coffee and tea.

The non-stick baking pan keeps its promise: easy release from the mold, easy cleaning and sharp contours. The ideal baking pan, therefore, to make the classic par excellence, a fine Gugelhupf. The classic wreath mold turns a simple cake into a real eye-catcher. The cake can then be covered with chocolate glaze or icing and decorated as desired.

A delicious Gugelhupf always fits, the small Gugelhöpfli that you can make with this baking pan are just as delicious as your big role models and have the perfect size for an elegant dessert.

Gugelhupf baking pan - application

Find a recipe for a dessert or a savory treat and get the necessary ingredients and utensils ready. After that, the baking of your treats can begin.

Child's play to make these classics with this mini bundt cake baking pan. Spray the mold with baking spray or spread with a little butter and powder with flour, the dough is then simply added and baked. After cooling, simply invert the baking pan, and the Gugelhupfe will come out easily. They taste best when you then cover them with couverture, chocolate icing or a delicious sugar coating.

Gugelhupf baking dish - recipe

Soaked orange cakes

100 g butter

90 g sugar

2 tsp vanilla sugar

2 tsp grated orange peel

2 tsp grated lemon peel

1 pinch salt

1 large egg

100 g flour

1 ½ tbsp cornstarch

½ tsp baking powder

60 ml orange juice

1 tbsp lemon juice

1 tbsp sugar

50 g powdered sugar

Beat the butter until smooth, then add the sugar, vanilla sugar, orange and lemon zest, salt and the egg and mix to a homogeneous dough. Now sift in the flour, cornstarch and baking powder and fold in. Brush the pan with a little butter for a particularly tasty crust. Then fill each cavity 2/3 full and bake the mat at 160° (hot air) or 180° (top and bottom heat) for between 20 and 25 minutes. Let the baked cakes cool down and then remove them from the pan. Mix the orange juice well with the lemon juice and sugar. Then pour the liquid over the cakes or spread it with a brush. Dust with powdered sugar just before serving.

Creative decorations

The finished cakes can now be decorated nobly. For colorful desserts, you can paint patterns or lines with different colors egg white icing. Fun details can be added in the form of modeled flowers or butterflies made of fondant, flower paste or edible paper. If you like it a little less sweet, patterns or stripes made of chocolate are a good choice. If you want it to be plain or have to go quickly, there is hardly a nicer decoration than a little powdered sugar sprinkled on top.

Cleaning

Unfortunately, the baking pan is not dishwasher safe, so it should be cleaned by hand with hot water and a little detergent.